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5.0 from 3 votes

Kifli (Kifla, Kifle or Kipferl)

Kifli (kifla, kifle or kipferl) are crescent-shaped buns, popular in Central and Eastern Europe, especially in Bosnia and Herzegovina, Czech Republic, Slovakia, Hungary, Romania, Croatia, Serbia, Bulgaria, North Macedonia, and Austria.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Rest Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 16 kifli
Course: Dessert , Bread
Cuisine: German , Austrian , Hungarian , Bulgarian , Czech , Croatian , Serbian , Balkan

Ingredients

  • 6 cups all-purpose flour
  • 3 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1¼ cup warm water (more or less at 95 F / 36 C)
  • ¾ cup warm milk (at 95 F / 36 C)
  • 3 oz. yoghurt
  • ¼ cup oil
For the decor
  • 1 egg white , slightly beaten
  • salt
  • 4 tablespoons melted butter
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. Mix the flour, yeast, and sugar in the bowl of a stand mixer.
  2. Dig a well in the center.
  3. In a large bowl, mix the water, yogurt, milk and oil.
  4. Add this mixture to the center of this well and, using the dough hook, knead at low speed for 3 minutes.
  5. Increase the speed to medium, add the salt, and knead for 5 minutes.
  6. Stop the stand mixer and let stand for 5 minutes, then knead again for 5 minutes.
  7. The kifli dough is supposed to be moderately firm. If it is too soft, add a little flour.
  8. Sprinkle flour on a work surface and place the dough on top.
  9. Roll the dough for 2 minutes.
  10. Add the dough back in the bowl of the stand mixer and cover it with a cloth.
  11. Let the dough rise for one hour in a warm place away from drafts.
  12. Divide the dough into two pieces of dough.
  13. Roll each piece of dough into a circle of about 18 inches (45 cm) diameter.
  14. With the help of a dough cutter or pizza wheel, cut each circle in its center to obtain 8 triangle slices.
  15. Using the tip of a knife, make a small incision in the center of the right side of the triangle.
  16. Roll each triangle into a crescent ending with the tip.
  17. Place them as you go on the baking tray lined with parchment paper, spacing them well, with their end facing down.
  18. Cover them with a cloth and let them rise again for 20 minutes in a warm, draft-free place.
  19. Heat the oven to 390 F (200 C).
  20. Brush each kifla with egg white and sprinkle with salt.
  21. Bake for about 15 to 20 minutes or until golden brown.
  22. Remove from oven, and immediately brush with melted butter and cover for 10 minutes before serving.